Reverse seared steaks; Holy crap, most tender, juiciest steaks I’ve ever cooked. Let the steaks sit out for a bit to get closer to room temp, used Worcestershire and a tad of truffle oil as a binder and seasoned with a homemade rub containing 16 mesh pepper, diamond crystal salt, granulated garlic, and smoked paprika, then sprinkled on a bit of Holy Voodoo. 250 for about an hour or so. smoked on the Traeger til 115 IT then threw on my scalding hot Weber for a couple mins each side. Did ribeyes, filets for the ladies and found a tomahawk on sale that I couldn’t resist.
Also tried my hand at pork belly burnt ends, seasoned with Holy Voodoo and cooked for like 3 hours before tossing them in a pan with butter, brown sugar, honey, and sriracha, covered them for an hour then finished in the oven uncovered at 300. I definitely had the meat sweats lol
by rusty_spoon_85
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Pinkies out!